Individual Apple Tarts
A couple of weeks ago I shared a recipe for an Autumnal Tart, filled with seasonal fruits and berries, perfect to warm you up on a Sunday afternoon; after I made that tart I had some pastry left over and decided to use it up and make some mini tarts. I think individual desserts are so cute and really presentable if your preparing a dessert for an occasion, there’s no mess when you’re serving them up and everyone gets an equal share plus there is an added personal touch. These tartlets are really easy to make, all you need is a muffin tin and a few simple, easy to find ingredients.
- ready roll shortcrust pastry (or make from scratch yourself if you prefer)
- 1 brambly apple
- 1 pink lady or gala apple
- 1 egg
- Prepare a muffin tin by brushing with butter or a little olive oil. Preheat your oven to 200’C.
- Roll out the pastry and use a cookie cutter to cut circle shapes large enough to line to muffin tin with. Press each circle into the tin making sure the pastry is evenly spread along the bottom and sides; remember don’t tug or stretch the pastry when you are lining the tin as it will only shrink back once you bake.
- Cut up the apples, leaving the skin on for added fibre and flavour. Toss the finely cut apples in a bowl with a tablespoon of cinnamon, a tablespoon of sugar (preferably brown) and 2-3 tablespoons of water. Spoon the fruit into the lined muffin tin.
- Return to the pastry and use a smaller cookie cutter to cut circles to place on top of each tartlet. Brush a little bit of beaten egg around the rim of each tartlet before placing on it’s top and using a fork to press the edges firmly together. Trim any excess pastry from the edges using a knife, this will also tidy the edges and make the tartlets more presentable.
- Poke a few holes in the top of each tartlet using a fork and then brush the tops with egg. Finally bake in the preheated oven for 25-30 minutes until golden brown.